DIRECTOR OF BANQUETS

Responsible for managing all front of house operations including on-site management of events, overseeing banquet serving/bartending staff, ensuring appropriate staffing and inventories in-house (ie beverage, linens, other), executing all events with high level of excellence. This position is a hands-on working manager. Candidates must be able to work a flexible schedule both on weekdays and weekends based on events.

Essential Functions and Responsibilities:

• Oversee and manage banquet event execution including staff and daily office duties
• Ensures high quality planning and execution of all banquet and catering functions including social, corporate, and internal events.
• Coordinate consultation appointments, tours and tasting events
• Establish Standard Operating Procedures (SOP) for banquet staff before, during, and after events.
• Trains banquet serving and operations staff to meet established quality standards and provide excellent customer service.
• Coordinate vendor communications for drop off times, pick up times and the load and unload times of the linen company, florists, DJ's, bands, rental deliveries, etc.
• Hire and train staff and ensure all proper new hire paperwork is completed
• Manages and controls variable costs related to staffing and inventory ensuring they are in-line with budget.
• Communicates regularly with guests to ensure expectations are met
• Responsible for adhering to all health, cleanliness and safety standards related to food and beverage service.
• Process Payroll; submit to accounting
• Order Liquor, Beer, Wine, Linen, etc. as needed
• Engages with clients and staff with high level of professionalism at all times.
• Manages staff schedules.
• Oversees the repairs and maintenance of equipment.
• Participates in department team decision making process.
• Performs other related duties as assigned.
• Collaborate with Chef to annually update menus/packages available for guests.
• Oversees Marketing Manager and collaborates to create marketing strategies, goals and advertising schedule.

Supervisory Responsibilities:

• Supervises Banquet staff including hiring, training, disciplining, evaluating, and terminating.
• Supervises Banquet staff during events and gives directions on specific tasks.
• Supervises Marketing Manager responsibilities and weekly tasks.
• Oversees kitchen operations during events when Chef is not present.

Qualifications:

• Bachelor's degree preferred with major related to the hospitality industry.
• Minimum 4-5 years of banquet management, serving and FOH management experience preferred. Energetic and friendly personality.
• Excellent verbal and written communication skills required; able to express oneself in an articulate and effective manner in person, over the phone and through correspondence.
• Excellent organization and planning skills with exceptional attention to detail.
• Self-motivated; able to work with minimal supervision.
• Desire and ability to meet new people.
• Excellent customer service skills.
• Able to handle numerous tasks simultaneously while maintaining a pleasant and calm demeanor.
• Ability to work under pressure and meet required deadlines.
• Occasionally need to apply conflict resolution skills
• Proficient in Microsoft Office Suite including Word, Excel and Outlook.
• Ability to learn internal software programs (Perfect Venue)

Working Conditions and Environment:

• Works a flexible schedule which includes regular evenings and weekends.
• Job requires walking, standing, sitting, stooping, pushing, pulling, and lifting up to 20 pounds.
• Stands and walks for extended periods of time during scheduled events.
• Job requires working in very loud atmosphere for multiple hours on event days.

Pay:

$65,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person